(12) (_a_) Describe the utensil used for processing in the one-period
cold-pack canning method. (_b_) How should jars, covers, and rubbers be
treated in this method?
(13) (_a_) How are foods blanched and scalded, and why are blanching and
scalding done? (_b_) How are foods cold-dipped, and why is
cold-dipping done?
(14) (_a_) How should foods be packed in jars in the cold-pack canning
method? (_b_) How should the rubber and cover be adjusted before
processing? (_c_) When should you begin to count the boiling time for
food that is being processed in the water bath?
(15) (_a_) How and when should jars be closed in the cold-pack method?
(_b_) How should jars of food be cooled?
(16) (_a_) How should jars of food be treated for storage? (_b_) How
should they be stored?
(17) Mention some advantages of dried foods over fresh or canned ones.
(18) What important points should be considered in the process of drying
food?
(19) What are the proportions of salt and water into which foods that
discolor are placed before they are canned or dried?
(20) What precautions should be observed in the storing of dried foods?
* * * * *
JELLY MAKING, PRESERVING, AND PICKLING
* * * * *
VALUE OF JELLIES, PRESERVES, AND PICKLES
1.
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